Cuisinart Cook and Hold Spécifications télécharger pdf (Page 40)

5

covered with plastic so as not to dry out.

When you are close to finishing the

dumplings, set the unit to Steam for

20 minutes.

6. When the unit is ready, add the dumplings

to the rack and cover. (This may need to be

done in two batches.) Serve immediately.

Nutritional information per dumpling:

Calories 20 (20% from fat) • carb. 3g • pro. 1g

• fat 0g • sat. fat 0g • chol. 0mg • sod. 39mg

• calc. 3mg • fiber 0g

Turkey Swedish

Meatballs

What was old is new and popular again, and

that is true with this classic dish. These are

sure to please everyone, Swedes and

non-Swedes alike.

Setting: Brown/Sauté

Makes about 60 meatballs

¼ cup milk (whole or reduced fat)

1 slice sandwich bread, torn into

1-inch pieces

1 small celery stalk, finely chopped

1 pound ground turkey

1 small onion, peeled and finely

chopped

¾ teaspoon kosher salt

¼ teaspoon ground white pepper

½ teaspoon baking powder

¼ teaspoon ground allspice

1 pinch ground nutmeg

1 large egg, lightly beaten

3½ tablespoons unsalted butter, divided

3 tablespoons unbleached,

all-purpose flour

4 cups chicken broth, low sodium

1

⁄3 cup sour cream or crème fraîche

1. Put the milk into a large liquid measuring

cup and add the bread. Let soak.

2. While the bread is soaking, combine the

celery, turkey, onion, salt, pepper, baking

powder, spices and egg in a large mixing

bowl. Squeeze the milk out of the bread

and add the bread (discarding the milk) to

the turkey mixture. With clean or gloved

hands, gently mix together until fully

combined. Do not over-mix or the meatballs

will be tough. Using a small ice cream

scoop, form into 1-inch meatballs (about 1

tablespoon of mixture per ball).

3. Put ½ tablespoon of the butter into the

cooking pot of the Multicooker set to

Brown/Sauté at 375˚F. Once the butter

melts and is hot and foamy, add the

meatballs in about four batches, turning the

meatballs every minute

or two until browned or all sides. Remove,

reserve and repeat with remaining

meatballs. Once all are browned, remove

and reserve together.

5. Add the remaining butter to the cooking

pot. Once it is melted and foamy, stir in the

flour. Stirring constantly with a wooden

spoon, cook until the butter/flour mixture is

lightly browned. Slowly stir in the broth.

Bring to a boil and cook until thickened,

about 10 minutes. Reduce heat to 300°F

and stir in the sour cream.

6. Put all of the meatballs into the cooking pot

with the gravy. Raise heat to 350°F and

bring to a boil. Boil for about 10 minutes to

coat the meatballs with the thickened gravy.

7. Serve immediately or reduce heat to 200°F

and keep covered until ready

to serve.

Nutritional information per meatball:

Calories 26 (57% from fat) • carb. 1g • pro. 2g

• fat 2g • sat. fat 1g • chol. 11mg • sod. 49mg

• calc. 7mg • fiber 0g

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